247
Su YC, Liu C (2014) Shellfish handling and primary processing. In: Boziaris IS (ed) Seafood processing technology, quality and safety. Wiley Blackwell, Chichester, pp 11–28
Su YC, Yang Q, Has C (2010) Refrigerated seawater depuration for reducing Vibrio parahaemolyticus contamination in pacific oyster (Crassostrea gigas). J Food Prot 73(6):1111–1115
Subasinghe MM, Jinadasa BKKK, Navarathne AN, Jayakodye S (2019) Seasonal variations in the
total lipid content and fatty acid composition of cultured and wild Crassostrea madrasensis in
Sri Lanka. Heliyon 5(2):e01238
Sukumar VK, Muruganantham D, Jeyasekaran G, Shanmıgam SA (2014) Studies on improvement
in sensory quality and acceptability of frozen squid (Sepıoteuthıs lessonıan) upon treatment
with imported chemicals. Int J Curr Res 6(12):10455–10459
Sukumaran S, Pittman K, Patterson WK, Dickson J, Yeend S, Townsend A, Broadbridge V, Price
TJ (2010) A phase I study to determine the safety, tolerability and maximum tolerated dose of
green-lipped mussel (Perna canaliculus) lipid extract, in patients with advanced prostate and
breast cancer. Ann Oncol 21(5):1089–1093
Sungsri-in R (2010) Development of pink color of squid and the effect of chemical treatment
on physico-chemical changes of squid during frozen storage. A thesis submitted to Prince of
Songkla University, Food Science and Technology program, Hat-Yai, Thailand, 102 p
Sykes AV, Oliveira AR, Domingues PM, Cardoso CM, Andrade JP, Nunes ML (2009) Assessment
of European cuttlefish (Sepia officinalis L.) nutritional value and freshness under ice storage
using a developed Quality Index Method (QIM) and biochemical methods. LWT-Food Sci
Technol 42(1):424–432
Tabakaeva OV, Tabakaev AV, Piekoszewski W (2018) Nutritional composition and total collagen
content of two commercially important edible bivalve molluscs from the Sea of Japan coast. J
Food Sci Technol 55(12):4877–4886
Takashi T (1965) Squid meat and it processing. In: Borgstrom G (ed) Fish as food, vol 4. Academic
Press, New York, pp 339–354
Teerawut S, Arjpong R, Kwan-On P (2017) Microbiological and physical assessment of green
mussel (Perna viridis) coated with green tea and ascorbic acid stored under modified atmosphere packaging. Thammasat Int J Sci Technol 22(2):1–9
Telahiguea K, Chetouia I, Rabeha I, Romdhaneb MS, El Cafsi M (2010) Comparative fatty acid
profiles in edible parts of wild scallops fromthe Tunisian coast. Food Chem 122:744–746
Terzi G, Gücüklüoglu A, Cadırcı Ö, Kevenk TO, Alisarlı M (2013) Effects of Chitosan and lactic
acid ımmersion on the mussels’quality changes during the refrigerated storage. Kafkas Univ J
Vet Fac 19(2):311–317
Thanonkaew A, Benjakul S, Visessanguan W (2006) Chemical composition and thermal property
of cuttlefish (Sepia pharaonis) muscle. J Food Compos Anal 19(2):127–133
Thomas MA (2016) Rapid cooling of eastern oysters (Crassostrea virginica) using an onboard
icing unit to slow the growth of Vibrio vulnificus and Vibrio parahaemolyticus. A master thesis Submitted to the Graduate Faculty of the Louisiana State University and Agricultural and
Mechanical College
Thomas MA, Hall SG, Supan J (2016) Effects of rapid cooling of eastern oysters Crassostrea
virginica using an onboard chilling unit. Poster presentation at the World Aquaculture Society
meeting, Las Vegas, NV, 22–26 Feb 2016
Tir M, Rebeh I, Telahigue K, Hajji T, Mejri H, El Cafsi M (2015) Seasonal variation of the chemical content and fatty acid composition of mantle and tentacle of male and female Sepia officinalis. J Am Oil Chem Soc 92:1643–1650
Torrinha A, Gomesa F, Oliveira M, Mendes CE, Delerue-Matosa C, Casal S, Morais S (2014)
Commercial squids: characterization, assessment of potential health benefits/risks and discrimination based on mineral, lipid and vitamin E concentrations. Food Chem Toxicol 67:44–56
Tosun ŞY, Ucok-Alakavuk DU, Ulusoy Ş (2018) Quality changes of thermal pasteurized mussels
(Mytilus galloprovincialis) during refrigerated storage at 4±1°C. Aquat Sci Eng 33(4):117–123
Tribuzi G, Laurindo JB (2015) Evaluation of different dehydration methods of cooked mussels.
Blucher Chem Eng Proc 1(2):4169–4176
References
Su YC, Liu C (2014) Shellfish handling and primary processing. In: Boziaris IS (ed) Seafood processing technology, quality and safety. Wiley Blackwell, Chichester, pp 11–28
Su YC, Yang Q, Has C (2010) Refrigerated seawater depuration for reducing Vibrio parahaemolyticus contamination in pacific oyster (Crassostrea gigas). J Food Prot 73(6):1111–1115
Subasinghe MM, Jinadasa BKKK, Navarathne AN, Jayakodye S (2019) Seasonal variations in the
total lipid content and fatty acid composition of cultured and wild Crassostrea madrasensis in
Sri Lanka. Heliyon 5(2):e01238
Sukumar VK, Muruganantham D, Jeyasekaran G, Shanmıgam SA (2014) Studies on improvement
in sensory quality and acceptability of frozen squid (Sepıoteuthıs lessonıan) upon treatment
with imported chemicals. Int J Curr Res 6(12):10455–10459
Sukumaran S, Pittman K, Patterson WK, Dickson J, Yeend S, Townsend A, Broadbridge V, Price
TJ (2010) A phase I study to determine the safety, tolerability and maximum tolerated dose of
green-lipped mussel (Perna canaliculus) lipid extract, in patients with advanced prostate and
breast cancer. Ann Oncol 21(5):1089–1093
Sungsri-in R (2010) Development of pink color of squid and the effect of chemical treatment
on physico-chemical changes of squid during frozen storage. A thesis submitted to Prince of
Songkla University, Food Science and Technology program, Hat-Yai, Thailand, 102 p
Sykes AV, Oliveira AR, Domingues PM, Cardoso CM, Andrade JP, Nunes ML (2009) Assessment
of European cuttlefish (Sepia officinalis L.) nutritional value and freshness under ice storage
using a developed Quality Index Method (QIM) and biochemical methods. LWT-Food Sci
Technol 42(1):424–432
Tabakaeva OV, Tabakaev AV, Piekoszewski W (2018) Nutritional composition and total collagen
content of two commercially important edible bivalve molluscs from the Sea of Japan coast. J
Food Sci Technol 55(12):4877–4886
Takashi T (1965) Squid meat and it processing. In: Borgstrom G (ed) Fish as food, vol 4. Academic
Press, New York, pp 339–354
Teerawut S, Arjpong R, Kwan-On P (2017) Microbiological and physical assessment of green
mussel (Perna viridis) coated with green tea and ascorbic acid stored under modified atmosphere packaging. Thammasat Int J Sci Technol 22(2):1–9
Telahiguea K, Chetouia I, Rabeha I, Romdhaneb MS, El Cafsi M (2010) Comparative fatty acid
profiles in edible parts of wild scallops fromthe Tunisian coast. Food Chem 122:744–746
Terzi G, Gücüklüoglu A, Cadırcı Ö, Kevenk TO, Alisarlı M (2013) Effects of Chitosan and lactic
acid ımmersion on the mussels’quality changes during the refrigerated storage. Kafkas Univ J
Vet Fac 19(2):311–317
Thanonkaew A, Benjakul S, Visessanguan W (2006) Chemical composition and thermal property
of cuttlefish (Sepia pharaonis) muscle. J Food Compos Anal 19(2):127–133
Thomas MA (2016) Rapid cooling of eastern oysters (Crassostrea virginica) using an onboard
icing unit to slow the growth of Vibrio vulnificus and Vibrio parahaemolyticus. A master thesis Submitted to the Graduate Faculty of the Louisiana State University and Agricultural and
Mechanical College
Thomas MA, Hall SG, Supan J (2016) Effects of rapid cooling of eastern oysters Crassostrea
virginica using an onboard chilling unit. Poster presentation at the World Aquaculture Society
meeting, Las Vegas, NV, 22–26 Feb 2016
Tir M, Rebeh I, Telahigue K, Hajji T, Mejri H, El Cafsi M (2015) Seasonal variation of the chemical content and fatty acid composition of mantle and tentacle of male and female Sepia officinalis. J Am Oil Chem Soc 92:1643–1650
Torrinha A, Gomesa F, Oliveira M, Mendes CE, Delerue-Matosa C, Casal S, Morais S (2014)
Commercial squids: characterization, assessment of potential health benefits/risks and discrimination based on mineral, lipid and vitamin E concentrations. Food Chem Toxicol 67:44–56
Tosun ŞY, Ucok-Alakavuk DU, Ulusoy Ş (2018) Quality changes of thermal pasteurized mussels
(Mytilus galloprovincialis) during refrigerated storage at 4±1°C. Aquat Sci Eng 33(4):117–123
Tribuzi G, Laurindo JB (2015) Evaluation of different dehydration methods of cooked mussels.
Blucher Chem Eng Proc 1(2):4169–4176
References